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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Caden Ashdown's Eagle Scout Project Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 large onions, chopped
* 3 tablespoons of butter
* 2 tablespoons of all-purpose flour
* 2 cups water, divided
* 4 cups of chicken broth
* 2 medium potatoes, peeled and diced
* 1 1/2 cups mashed potato flakes
* 1/2 lb. sliced bacon, cooked and crumbled
* 3/4 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1 cup half-and-half cream
* 1/2 cup shredded cheddar cheese
* 2 green onions, sliced
Directions:
Directions:
In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup of water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to crockpot.
* Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water.
* Cover; cook on low for 6 to 8 hours or until potatoes are tender. Stir in cream; heat through. Garnish servings with cheese and green onion.
Personal Notes:
Personal Notes:
Enjoy

 

 

 

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